Terms:
PEJA – the water in which rice is cooked. This water is to be collected in a vessel and stored in a fridge until it is cooked.
TORANI – cooked rice is kept in a bowl of water for about 8 hours or overnight. In summer it should be kept in the fridge. This water is then strained and collected.
Ingredients:
Peja: 3 cups
Torani: 2 cups
Water: 1 cup
Radish: 1/2 cup cubed
Brinjal: 1/2 cup cubed
Ladyfinger: 4 cut into small pieces
Pumpkin: 1/2 cup cubed
Mustard oil: 2 tbsp
Mustard seeds: 2 tbsp
Ginger: 1/2 inch piece grated
Dry red chillies: 2
Curry leaves: 8 nos.
Salt: to taste
Haldi powder – a pinch.
Curd: 2 tbsps beaten to a smooth paste. (optional)
Coriander leaves or dhania patta.
Procedure:
Boil Peja, Torani, and water in a vessel. Add salt and haldi powder. Add the cubed vegetables and simmer until the vegetables are tender. Remove from fire, add the beaten curd and keep aside.
Heat mustard oil in a kadai. Add the mustard seeds, curry leaves, dry red chillies and grated ginger and stir. Then add the boiled mixture to this tempering and let it cook for 3 to 4 minutes.
Garnish with coriander leaves and serve hot. To add a spicy touch add crushed pepper.
Peja and Torani have immense nutritive value. To increase the nutritive value, it is better to use brown rice( the rice in which the bran is retained). This kanji if taken hot, helps in decongestion of the nose and in soothing sore throats.
